Seed Oil Free Cilantro Lime Cauliflower Rice Salad

Total time38 min

Prep time20 min

Cook time8 min

Seed Oil Free Cilantro Lime Cauliflower Rice Salad

Bright, zesty, and packed with color, this cauliflower rice salad is the kind of dish that makes eating well feel genuinely exciting. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed in extra-virgin olive oil — the only fat used throughout the entire recipe, from the pan to the dressing. That matters more than it might seem, because so many store-bought dressings and packaged grain salads quietly rely on canola, soybean, or sunflower oil to cut costs. Here, every drop of fat comes from whole-food sources: that good olive oil and a ripe, creamy avocado folded in at the end. The dressing itself is a punchy mix of fresh lime juice, lime zest, cumin, and turmeric — nothing processed, nothing hidden. Black beans, sweet corn, crisp red bell pepper, and a generous handful of cilantro round out the bowl with texture and freshness in every bite. It comes together quickly, holds up well in the fridge for a short spell, and works equally well as a light lunch or a vibrant side at the dinner table.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
2 tbsp extra-virgin olive oil
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt

For the salad

1 can (15 oz) black beans, drained and rinsed
1 cup fresh or frozen corn kernels, thawed if frozen
1 red bell pepper, finely diced
3 green onions (green tops only), thinly sliced
½ cup fresh cilantro, roughly chopped
1 ripe avocado, diced
¼ tsp red pepper flakes (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses per batch. You should have about 4 cups of cauliflower rice.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice, salt, and black pepper and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Spread onto a large plate or sheet pan and let cool for 10 minutes.

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